Beef with Mushroom Vinaigrette

Name: Beef with Mushroom Vinaigrette
Yield: 12
Ingredients: 2 large onions, thinly sliced; 24-30 mushrooms; salt and lime juice; 1 1/2 kg of roast beef, chilled, sliced; 1/2 cup red wine vinegar; 2 tablespoons mustard; 1 pinch of thyme; pepper to taste; 1 cup olive or vegetable oil; 2 tablespoons chopped fresh parsley

1
2 large onions, thinly sliced
2
24-30 mushrooms
3
salt and lime juice
4
1 1/2 kg of roast beef, chilled, sliced
5
1/2 cup red wine vinegar
6
2 tablespoons mustard
7
1 pinch of thyme
8
pepper to taste
9
1 cup olive or vegetable oil
10
2 tablespoons chopped fresh parsley

Ingredients

1
2 large onions, thinly sliced
2
24-30 mushrooms
3
salt and lime juice
4
1 1/2 kg of roast beef, chilled, sliced
5
1/2 cup red wine vinegar
6
2 tablespoons mustard
7
1 pinch of thyme
8
pepper to taste
9
1 cup olive or vegetable oil
10
2 tablespoons chopped fresh parsley

Directions

1
Separate the onion rings into anions
2
Soak the mushrooms in boiling water with a pinch of salt and some lime juice, then immediately remove them, pat dry with paper towels, and slice into thick slices
3
Simmer the onion anions in boiling water, then immediately remove them, pat dry with paper towels
4
Arrange the roast beef attractively on a platter, topped with onions and mushrooms
5
Mix the vinaigrette ingredients in a bowl: red wine vinegar, mustard, thyme, salt, and pepper to taste, whisking well
6
Gradually add the olive or vegetable oil, whisking well
7
Pour over the contents of the platter
8
Cover with aluminum foil and refrigerate for several hours
9
Brush occasionally with the vinaigrette sauce
10
Sprinkle with chopped fresh parsley, 12 servings.